Food Science and the Culinary Arts is a unique reference that incorporates the principles of food science with practical applications in food preparation and product development. The first part of book covers the various elements of the chemical processes which occur in the development of food products with coverage of sensory elements, chemistry and the transfer of energy and heat within the kitchen amongst others. The second part looks in detail at the makeup of specific food stuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars etc. It provides a complete overview of the food science relevant to culinary professional training for and working in the food industry. Provides foundational food science information to culinary students and specialistsIntegrates principles of food science into practical applicationsSpans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science INDICE: Part 1 Through the eyes of a Scientist 2. Food Phases 3. Taste, Flavour and Aroma 4. Protein Chemistry 5. Energy & Heat 6. Crystallisation 8. Food & Water 9. Rheology 10. Acids and Bases 13. Hydrolysis, Oxidation and Reduction 14 Part Two: Ingredients and the Science 15. Bread 16. Milk and Dairy 18. Edible Plants: An Introduction to Fruits and Vegetables 19. Seeds: Grains, Legumes, and Nuts 20. Meat: Food and Science of the Animal Kingdom 21. Fish and Shellfish 22. Sauces 23. Sugars, Chocolate, and Confectionery 24. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta 25. Lipids, Oils, Fats and Extracts 26. Flavourings from Plants: Herbs and Spices, Tea and Coffee 27. Food additives 28. Wine, Beer, and Distilled Spirits 29. Appendices 30. Basic Chemistry 31. Organic Chemistry 32. Chemical Categorisation 33. An Introduction to Microbiology 34. Essential Oils 35. Food Grade Essential Oils 36. Gelatine 37. A Note About Units of Measurement 38. Glossary
- ISBN: 978-0-12-811816-0
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 528
- Fecha Publicación: 01/01/2018
- Nº Volúmenes: 1
- Idioma: Inglés